Post by wilderness on Nov 15, 2018 14:18:24 GMT -5
Mom's Rolled Brown Sugar Cookies-Birdy
Source: from a neighbor, Mrs. Erickson, many, many years ago
Servings: 36? Yield: Just a guess depending on cut size
This is what our family remembers as Mom's cut-out Christmas cookie recipe. She made them all year long but only frosted them at Christmas. Once in a while, she'd press a pecan half in the center before baking. They are wonderful even without. As with most of her cookies, the amount of flour isn't definite--flour has changed over time. The dough will be very soft because in chilling it will stiffen to rolling consistency. Not a recipe to be made on a hot day.
Be careful not to add too much flour when rolling them out or they will be dry. These are not thin and crisp but thicker and soft. I suggest you add flour conservatively and after chilling bake a test cookie. If it doesn't fall apart when you pick it up, you've got it. If it's too tender, let the dough warm up and add a little more flour. Write it down for the next time!
2 cups dark brown sugar
1 cup Crisco (can use the trans-fat free but do not use margarine or butter)
2 eggs
1 cup sour milk (low-fat buttermilk is fine)
1 tsp. baking soda
1/2 tsp. nutmeg
1 tsp. vanilla
4 cups sifted all-purpose flour (about)
2 tsp. baking powder
1/4 tsp. salt
In a bowl, cream brown sugar with shortening until light and fluffy. Beat in the two eggs.
Mix the baking soda with sour milk. It will bubble up a bit. Add to the mixture along with nutmeg and vanilla and mix well.
Sift the flour before measuring or fluff up in the container and lightly drop into cup. In a bowl, sift together flour, baking powder and salt.
Add the flour to the wet ingredients in the other bowl in 3 stages, stirring together thoroughly each time.
Chill the dough--an absolute must. Overnight would be best but for at least 4 hours.
Preheat the oven to 375° (Mom wrote 375° - 400°). Roll out the dough about 1/4'' thick--these are not thin cookies. Cut and bake just until the center bounces back when touched. Do not over bake.
Cool. Mom made a simple confectioner's sugar icing to decorate but they are also very good plain.
They will keep in an airtight container for about a week or they freeze well if unfrosted.
Source: from a neighbor, Mrs. Erickson, many, many years ago
Servings: 36? Yield: Just a guess depending on cut size
This is what our family remembers as Mom's cut-out Christmas cookie recipe. She made them all year long but only frosted them at Christmas. Once in a while, she'd press a pecan half in the center before baking. They are wonderful even without. As with most of her cookies, the amount of flour isn't definite--flour has changed over time. The dough will be very soft because in chilling it will stiffen to rolling consistency. Not a recipe to be made on a hot day.
Be careful not to add too much flour when rolling them out or they will be dry. These are not thin and crisp but thicker and soft. I suggest you add flour conservatively and after chilling bake a test cookie. If it doesn't fall apart when you pick it up, you've got it. If it's too tender, let the dough warm up and add a little more flour. Write it down for the next time!
2 cups dark brown sugar
1 cup Crisco (can use the trans-fat free but do not use margarine or butter)
2 eggs
1 cup sour milk (low-fat buttermilk is fine)
1 tsp. baking soda
1/2 tsp. nutmeg
1 tsp. vanilla
4 cups sifted all-purpose flour (about)
2 tsp. baking powder
1/4 tsp. salt
In a bowl, cream brown sugar with shortening until light and fluffy. Beat in the two eggs.
Mix the baking soda with sour milk. It will bubble up a bit. Add to the mixture along with nutmeg and vanilla and mix well.
Sift the flour before measuring or fluff up in the container and lightly drop into cup. In a bowl, sift together flour, baking powder and salt.
Add the flour to the wet ingredients in the other bowl in 3 stages, stirring together thoroughly each time.
Chill the dough--an absolute must. Overnight would be best but for at least 4 hours.
Preheat the oven to 375° (Mom wrote 375° - 400°). Roll out the dough about 1/4'' thick--these are not thin cookies. Cut and bake just until the center bounces back when touched. Do not over bake.
Cool. Mom made a simple confectioner's sugar icing to decorate but they are also very good plain.
They will keep in an airtight container for about a week or they freeze well if unfrosted.
